Eerichi Achaar

Ingredients list for Eerichi Achaar

• 500 grams lamb cut into 1/2 inch pieces
• 1/2 teaspoon sesame Oil
• 5 teaspoons vinegar
• 1 1/2 teaspoons ginger paste
• 1 1/2 teaspoons salt
• 1 1/4 cups oil
• 1/4 cup sesame oil (til oil)
• 1/4 teaspoon mustard seeds
• 15-20 curry leaves
• 1 onion finely chopped
• 1 inch stick cinnamon
• 3 cloves
• 2 green cardamoms
• 1 tomato finely chopped
• 4 cloves garlic sliced
• 1/2 inch piece ginger sliced
• For paste
• 3 cloves garlic
• 1/2 inch piece ginger
• 1 tablespoon red chilli powder
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds (methi dana)

Method

1. Cook the lamb pieces with turmeric powder, two teaspoons vinegar, ginger paste and salt on low heat till soft and dry. Heat oil in a non-stick frying pan and fry the lamb pieces till golden brown. Drain on absorbent paper.
2. Add the sesame oil to the oil in the pan and heat it. Add mustard seeds and when they splutter, add curry leaves and onions and sauté till brown. Add cinnamon, cloves and cardamoms and sauté for few seconds.
3. Add tomato and sauté till the tomatoes are cooked. Make a paste of garlic, ginger, red chilli powder, cumin seeds, mustard seeds and fenugreek seeds and add it to the above mixture and sauté for a minute.
4. Add lamb, sliced garlic and ginger and sauté for a couple of minutes. Add the remaining vinegar and bring it to a boil. Take the pan off the heat and set aside to cool.
5. Transfer into a glass jar and allow the pickle to mature for a day or two before using.

Nutrition Info